Jurnal Agroindustri
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EFFECT OF ADDITION SUGAR AND CARRAGENAN ON PHYSICS, CHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF SOFT CANDY CYTRUS CALAMANSI (Citrofortunella microcarpa)
No full textThe purpose of this study was to determine the effect of adding sugar and carrageenan on the physical, chemical an organoleptic characteristic of soft candy cytrus calamansi, and to get the best soft candy cytrus calamansi from the combination of treatment. This study used the RAK (Group Random Block Design) with two factors, the first factors were of adding 40g, 50g, and 60g sugar, and the second factors was the addition of 10g, 13g, and 16g carrageenan. Analysis of data used anova test and further test DMRT (Duncan Multiple Range Test). The results showed that the addition of sugar and carrageenan had significant effect on water content, and organoleptic soft candy of citrus calamansi, but ithere were not significant effect on ash, vitamin C, total acid content and pH. The best treatment was found in the addition of sugar 60g and carrageenan 13g , with water content of 11.08%, ash content of 2.44%, pH 2.86, vitamin C 1.06 mg, total acid 0.65%. The overall prference of panelists liked the soft candy wtih the soft canddy by adding 65 g sugar and 13 g carragenan with average score of 4.03 (level of likes ).
YOGURT PRODUCT DESIGN BY USING QUALITY FUNCTION DEPLOYMENT: A CONCEPTUAL FRAMEWORK
Get PDFUniversity of Darussalam Gontor is a higher education institution which has Agro-Industrial Technology Department. As a department with mission to create Moslem technopreneur, student business unit is created as laboratory to produce vary agroindustry products, and yogurt YoFresh is one of their main products. Quality function deployment is one of the most important developed tools to ensure the quality of product and service. As an emerging business unit in agro-industrial technology department, QFD methodology is attempted to propose design characteristic of yogurt and match with voice of customer. This research is proposed to improve the quality and product design of product developed student business unit in Agro-Industrial Technology Department. This research consists of three stages by utilize QFD application, which are: (1) determine the voice of customer (2) determine of technical responses and (3) relationships between both stages. As the beginning, voice of customer identification is paramount as input of QFD application. Furthermore, identifying product characteristic by conducting interview with management of YoFresh is necessary in order to obtain technical response as the sub-matrix of QFD. To complete QFD analysis, relationships between previous stages is analyzed to obtain the score of technical responses. Results from this research will evaluate and give blossom opportunities for innovative agroindustry products. The more variative agroindustry products created, the more insight and experience for students to have. Through business unit, agroindustry department of UNIDA Gontor will successfully deliver the value of moslem technopreneur
CAUSATIVE FACTORS OF INCOMPATIBILITY PRODUCTION PROCESS OF ORTHODOX BLACK TEA IN XYZ FACTORY
Get PDFPT A is a private companies ranged in the tea processing industry and tea sales in West Java. PT A decreased in domestic tea sales and reverse applies to the demand for tea exports. To overcome this, PT A was expanding its tea commodity business activities by renting a XYZ Factory. However, PT A is faced with a problems where there was no standardization of the orthodox black tea production process consistently at the XYZ Factory. That matter had an impact on the realization of dry tea production and the tea yield that is not accordance with target. So it is necessary to know what incompatibility occurred during the orthodox black tea production process and the factors that caused the incompatibility. This study used a qualitative design with case study research techniques. The data analysis technique used is descriptive with a fish bone diagram as analysis tool. The results showed that a) discrepancy during the black tea production process are there no specifications for the tea top type and the addition of reprocessing material during milling and drying process, b) factors causing discrepancy, namely: not having their own tea estate and black tea whose quality decrease becomes fresh again.PT A merupakan perusahaan swasta yang bergerak di bidang industri pengolahan dan penjualan teh di Jawa Barat. Berdasarkan data penjualan, PT A mengalami penurunan penjualan teh dalam negeri dan berlaku sebaliknya untuk permintaan akan ekspor teh. Guna mengatasinya, PT A melakukan ekspansi dengan memperluas aktivitas usaha komoditi teh. Salah satunya dengan menyewa Pabrik Teh XYZ. Akan tetapi, PT A dihadapkan pada permasalahan dimana belum adanya standarisasi proses produksi teh hitam orthodox secara konsisten di Pabrik XYZ. Hal tersebut berdampak pada realisasi produksi teh kering dan nilai rendemen teh yang tidak sesuai dengan target. Sehingga perlu diketahui ketidaksesuaian apa saja yang terjadi selama proses produksi teh hitam orthodox di Pabrik XYZ dan faktor-faktor penyebab adanya ketidaksesuaian tersebut. Penelitian ini menggunakan desain kualitatif dengan teknik penelitian studi kasus. Teknik analisis data yang digunakan yaitu deskriptif dengan alat analisis diagram tulang ikan. Hasil penelitian menunjukkan bahwa a) ketidaksesuaian selama proses produksi yaitu: tidak ada spesifikasi khusus untuk jenis pucuk yang digunakan dan adanya penambahan bahan reproses saat penggilingan dan pengeringan, b) faktor penyebab ketidaksesuaian yaitu: belum memiliki kebun teh sendiri dan teh hitam yang mutunya menurun agar fresh kembali
EFFECT OF CALAMANSI CITRUS (Citrus microcarpa) EXTRACTS AND CMC TO PREFERENCES OF RED PALM OIL EMULSIONS
Get PDFThe purpose of this research were to obtain amount of the addition of calamansi citrus extract and CMC in the produce stable red palm oil emulsions with optimal viscosity and to obtain red palm oil emulsion products that can neutralize chelate taste and cover the oils aroma based on the level of consumer preferences. A complete randomized design (CRD) with two factorial was employed. The factors used were the amount of calamansi citrus extracts addition (5 gram, 7 gram and 9 gram) and the amount of CMC addition (1 gram and 1.5 gram) . Data in this research obtained from the observations and results of viscosity and organoleptic testing were processed used analysis of variance (ANOVA) and a further test using DMRT on SPSS software. The results showed that the addition of calamansi citrus extract and CMC has significant effect to the stability and viscosity, but no significant effect to the taste, aroma and color of red palm oil emulsions product. Overall the best preferences of the emulsion product is the red palm oil emulsions with the addition of 7 grams calamansi citrus extract and 1 gram CMC. The emulsion product best stability is the red palm oil emulsions with the addition of 5 gram calamansi citrus extract and 1.5 gram CMC for 12 days. However, the emulsion product having a stability for 12 days but it has a viscosity of 1468.42 cP so further research is needed to reduce the emulsion viscosity. Keywords : red palm oil emulsions,calamansi citrus extract, CM
PHYSICAL AND ORGANOLEPTIC CHARACTERISTICS OF MILK CARAMEL CANDY WITH DURIAN FRUIT (Durio zibethinus Murr) AND GERGA CITRUS (Citrus sp) JUICE
Get PDFThis research aims to analyze the characteristics of milk caramel candy products including physical and organoleptic properties after the addition of durian and gerga orange fruit. This study used a complete randomized design (CRD) with 4 treatments and 4 replications namely P0: control, P1: 3% durian, P2: 6% durian, P3: 9% durian and G0: control, G1: 10% gerga orange fruit juice, G2 : 15% gerga orange fruit juice, G3: 20% gerga orange fruit juice. Variables measured included yield, density and organoleptic characteristics including color, aroma, taste, texture and tenderness. Organoleptic test showed that addition of durian fruit meat affect the texture and tenderness which showed significant differences (P <0.05); but had no significant effect (P> 0.05) on color, aroma, and taste. Addition of gerga orange fruit juice also had no significant difference (P> 0.05) organoleptic characteristic being tested. Based on preference, addition of durian fruit meat had a very significant effect (P <0.01) on the yield but had no significant effect (P> 0.05) on density. The addition of gerga orange fruit juice showed no significant effect (P> 0.05) on yield but gave a very significant effect (P <0.01) on density. Addition of durian fruit meat increased organoleptic characteristic; but addition of gerga orange fruit juice bring down the assessment of organoleptic tests on color, aroma, taste, texture and tenderness. Penelitian ini bertujuan untuk menganalisis karakteristik produk permen karamel susu meliputi sifat fisik dan organoleptik setelah adanya penambahan durian dan jeruk gerga. Penelitian ini menggunakan rancangan acak lengkap (RAL) 4 perlakuan dan 4 ulangan yaitu P0: kontrol, P1: 3% durian, P2: 6% durian, P3: 9% durian dan P0: kontrol, P1: 10% sari jeruk gerga, P2: 15% sari jeruk gerga, P3: 20% sari jeruk gerga. Variabel yang diukur yaitu sifat fisik (rendemen dan kerapatan) dan sifat organoleptik yang meliputi warna, aroma, rasa, tekstur dan keempukan. Hasil uji organoleptik menunjukkan bahwa penambahan daging buah durian mempengaruhi tekstur dan keempukan dengan perbedaan nyata (P<0,05) ; namun berpengaruh tidak nyata (P>0,05) terhadap warna, aroma, rasa. Penambahan sari jeruk gerga juga berpengaruh tidak nyata terhadap sifat organoleptik permen caramel susu. Berdasarkan modus kesukaan, penambahan daging buah durian berpengaruh sangat nyata (P<0,01) terhadap rendemen tetapi tidak memberikan pengaruh tidak nyata (P>0,05) terhadap kerapatan. Penambahan sari jeruk gerga berpengaruh tidak nyata (P>0,05) terhadap rendemen tetapi memberikan pengaruh sangat nyata (P<0,01) terhadap kerapatan. Penambahan daging buah durian meningkatkan sifat-sifat organoleptik yang diamati, dan penambahan sari jeruk gerga menurunkan penilaian organoleptik warna, aroma, rasa, tekstur dan keempukan.
ANALYSIS OF EFFICIENCY AND BREAK EVEN POINT OF SAWMILL WOOD INDUSTRY : CASE STUDY AT UD. TIMBER JAYA MAKMUR SUKARAJA, SELUMA, BENGKULU
Get PDFSengon wood sawmill UD. Timber Jaya Makmur in Sukaraja produces Super Grade sengon beam. Its side products are All Grade sengon beam, irregular sengon narrow board and sawdust. Sengon wood, in addition to be a wooden beam, commonly is also used as materials for lighters, pencils, buildings or furniture, plywood, particle boards and paper. In Bengkulu province, there were 127 small and medium scale sawmill industries in 2016; two of them were in Seluma district. This research aimed to evaluate the economical efficiency and determine its break even point (BEP) of UD. Timber Jaya Makmur Sukaraja, Seluma, Bengkulu. The data collected were the daily wooden beam and its side products produced during 2016-2017. Analysis was conducted to calcule RC ratio, BEP-units and BEP-sales. Results of the research showed that UD. Timber Jaya Makmur Sukaraja, Seluma, Bengkulu was efficient (RC ratio = 1.08), its products exceeded the BEP at May 2017, December 2016, April 2017 and September 2017; but its lower that BEP at February, October, June, January and March 2017. Overall UD. Timber Jaya Makmur gets its BEP-unit of 412.4731 m3 or its BEP-sale of Rp. 474,344,061.Industri gergajian (sawmill) kayu sengon UD. Timber Jaya Makmur Seluma memproduksi balken Super Grade serta hasil sampingnya yakni balken All Grade, sebetan kayu dan serbuk gergaji. Pohon kayu sengon, selain untuk balken, juga biasa dimanfaatkan sebagai bahan korek api, pensil, bangunan atau mebeler, kayu lapis, papan partikel dan kertas. Di propinsi Bengkulu, industri pengergajian kayu sebanyak 127 perusahaan atau industri skala kecil dan menengah pada tahun 2016. Khusus, kabupaten Seluma hanya ada dua industri pengergajian kayu. Penelitian ini dilakukan pada oktober 2017 bertujuan untuk menentukan nilai efisiensi dan titik impas atau break even point (BEP) pada UD. Timber Jaya Makmur Seluma. Data yang dikumpulkan dihitung dengan R-C ratio, BEP-unit dalam m3 dan BEP-penjualan dalam rupiah.Setelah dianalisis efisiensi usaha atau industrinya, didapat nilai R-C ratio yaitu 1,08 dan dihitung BEP-unit (m3) maupun BEP-penjualan (Rp), didapat beberapa bulan yang melewati nilai titik impas (BEP) yakni Mei 2017, Desember 2016, April 2017 dan September 2017. Sebaliknya, Februari, Oktober, Juni, Januari dan Maret 2017 tidak melewati nilai BEP. Secara keseluruhan UD. Timber Jaya Makmur mendapat nilai titik impas (BEP) yaitu BEP-unit sebesar 412,4731 m3 dan BEP-penjualan sebesar Rp. 474.344.061
DESIGNING CLEAN PRODUCTION OF TOFU PROCESSING INDUSTRY IN UD. SUMBER URIP PELAIHARI
Get PDFTofu is an Indonesian traditional food which basically made from soybean. Tofu production process yields both solid and liquid wastes. If these are not handled properly, they may cause environmental contamination. Therefore, clean production planning needs to be conducted in order to bringout an environmental friendly industry for increasing productivity, increasing efficiency of raw materials and reducing wastes. This research was conducted at the tofu processing industry UD. Sumber Urip by collecting data through field observation, interview, questionnaire filling and 3 (three) stages of quick scan method which consists of identifing the production process of tofu based on the concept of clean production through the mass balance, analysing the alternative clean production improvements, observating and giving recommendations on waste utilization. The result shows that the tofu production process with clean production through the mass balance produced 210 kg dregs of tofu and 2.115,51 kg total liquid wastes. The research also proposes some alternative improvements of clean production as the implementation of good housekeeping principle, modification of funnel principle grinding, utilization of personal protective equipment, and implementation of recovery and reduce principle. On the other hand the wastes generated from the tofu production process may be reproduced in to tempe gembus, animal feed, organic fertilizer, and biogas.
YIELDS AND CHARACTERISTICS OF BINTANGUR OIL FROM ENGGANO ISLAND AS RAW MATERIAL FOR MAKING BIODIESEL
Get PDFThe potential and dominance of the Bintangur Tree on Enggano Island is quite large. Bintangur seed has a high oil content, and is not included in the food category. Bintangur oil is one of the vegetable oils that has the potential as a biodiesel feedstock. This study aims to determine the yield of Bintangur seed oil and the characteristics of crude oil produced. Bintangur seeds are obtained from the villages of Banjar Sari, Kaana and Apoho Enggano. Bintangur oil was extracted with n-hexane solution using soxlet. The oil characteristics observed included water content, density and free fatty acid content (FFA). The extraction results in the form of yellow oil with the yield of oil obtained ranged from 48.07 - 73.71%. Characteristics of crude oil produced has water content of 1.2 - 2%, density 0.910 - 0.920 and FFA 15.51 - 17.97
EFFECT OF RED GINGER EXTRACT (Zingiber officinale Var Rubrum) ON CHEMICAL AND ORGANOLEPTICS QUALITY OF AMBON CURUP BANANA WET “SALE”
Get PDFABSTRACTQuality improvement of sale banana ambon curup was necessary to increase chemical and organoleptics quality and consumer preference. The purpose of this study was to determine the effect of variations in theconcentration of red ginger juice and the length of immersion on chemical quality, microbiology and organoleptic wet sale of banana ambon curup. By using (RAL) 2 factorial randomized design, the concentration of red ginger juice was 5%, 10% and 15% with a time of immersion for 20 and 10 minutes. The analytical method used was ANOVA. The results of the study found that sucrose levels were 37.56% to 57.54 %, the water content was 36.66% and 38.33%, ash content was 1.47 % to 1.87 %. The panelists preferred the average value of the whole (texture, aroma, and tate) was found in the P1T1 sample with a treatment of red ginger concentration of 0.05% and immersion time for 10 minut
CUSTOMER SATISFACTION ANALYSIS ON LEMANG TAPAI TRADITIONAL FOOD AT BENGKULU
Get PDFThe purpose of this study is to get attribute desired customer, determine satisfaction customer againt of “lemang tapai”, and to get quality priority the attributes lemang tapai. The sampling techniqueof this study is accidental sampling to dicided 100 respondents. The method of analysisis test validity and reliability, determine custumer satisfaction indexs (CSI) and determine importance performance analisys (IPA). The result of this study show that attributes desirable customer lemang tapai is a sense of lemang, texture of lemang, colors of lemang, aroma of lemang, bamboo whitout a disability and crack, flawed prevent burning, sense of tapai, texture of tapai, colors of tapai and aroma of tapai. The resut of CSI show the level of satisfaction customer of lemang tapai 0,82. The attributes of lemang tapai that recommended for quality repair by producers is aroma of tapai